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Thanks for the welcome, fellas. I started out in the outdoor market and have only been doing kitchen blades for about 2 years. A Gentleman from my Church recommended the forum. His name is Mike but I don't know what his screen name is. I'll try to toss up a pick. It's one of my 10.5" chef's blades, .110" stock CPM 4V RC 60, layered and stabilized oak handle, loveless bolts. I do an angled plunge on my kitchen knives. I do this for a couple reasons. First is to allow a forward handle extension, this allows for more grip options and IMO a more secure pinch grip and ability to choke up. The other reason is to take the grind off the back edge of the blade for superior slicing.

Very nice work! The only issue I have with the forward angle on handles like that is it makes it necessary to use odd angles to sharpen the entire edge without hitting the handle. At least for me anyway. lol It isn't anything that can't be worked around though, as I have a knife I have to watch the handle on already anyway.

Chris-C3knives

Post subject: Re: Welcome to Chefknivestogo Forum

Posted: Mon Nov 25, 2013 4:56 pm

Joined: Sat Nov 23, 2013 6:17 pmPosts: 19

Hey DM, I did encounter that issue but with the handle starting about .5" up on the blade it doesn't get in the way. If you do the trig on the blade the grind is right about 7-10 degrees, so it's pretty thin. The only recommendation i make for sharpening is that folks don't use a device with a set angle. Freehand stone or strop.

This is my first message in this precious forum. My name is Onur. I am from Istanbul / Turkey. I enjoy to cut walnut knife blocks, scales and other turning squares from this beautiful wood and hope that we will know each other more here.

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